Quick-brined fried polenta chicken

Yes, this is a fry-fest. And, no, there won’t be a Heart Foundation tick of approval.

Jul 11, 2016 2:00pm

30 mins preparation

15 mins cooking (plus brining, marinating)

Serves 4

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Yes, this is a fry-fest. And, no, there won't be a Heart Foundation tick of approval. But serving it with a crisp and tangy coleslaw must be a positive, right? Start this recipe at least four hours ahead.

Ingredients

2½ tbsp sea salt

1 chicken, cut into 8 pieces on the bone

200 ml buttermilk, well shaken

150 ml hot sauce, plus extra to serve

100 gm coarse polenta

100 gm self-raising flour (2/3 cup)

½ tsp smoked paprika, plus extra to serve

Pinch of cayenne

½ tsp dried thyme

Vegetable oil or lard, for shallow-frying

Thinly sliced spring onion and coleslaw, to serve

Method

1

Stir salt and 1 litre water in a saucepan over medium-high heat until salt dissolves, set aside to cool, then refrigerate until chilled. Add chicken, ensuring pieces are completely submerged and refrigerate to brine for at least 2 hours.

2

Stir buttermilk and hot sauce in a bowl to combine, drain chicken well, add to bowl, mix to coat well, cover and refrigerate for 2 hours.

3

Combine polenta, flour, spices and dried thyme in a large plastic snap-lock bag and season to taste with salt. Drain chicken from buttermilk, shake off excess and, working with a couple of pieces at a time, add to bag, seal and shake to coat well. Heat 3cm oil in a large deep frying pan over medium heat until just shimmering, then shallow-fry chicken, turning occasionally, until golden brown (10-12 minutes). Drain on paper towels, season to taste, scatter with spring onion and extra paprika, and serve hot with hot sauce and coleslaw.